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Roast Pork Loin with Carrots and Mustard Gravy

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The oven's high heat concentrates the flavor of carrots, making them as sweet as honey. For an easy dinner, roast a juicy pork loin alongside, and finish with a quick pan sauce.

Source: Everyday Food, March 2009
Total Time Prep Servings

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  • MS10721636
    4 SEP, 2016
    Excellent recipe. Only change I made was to use chicken broth in the sauce instead of water. To stretch this for a special dinner I added some oven-roasted potatoes, a tossed green salad and fresh-baked rolls. Easily fed 6 guests.
    Reply
  • MJinCOS
    10 JAN, 2012
    Hey....I'm trying to avoid carrots...wonder if sweet potatoes would work for this....?
    Reply
  • BoopaCA
    1 APR, 2011
    Excellent recipe. Only change I made was to use chicken broth in the sauce instead of water. To stretch this for a special dinner I added some oven-roasted potatoes, a tossed green salad and fresh-baked rolls. Easily fed 6 guests.
    Reply
  • nikchap7
    23 DEC, 2010
    I love this recipe! It has fast become a household favorite. I usually swap out the carrots for fingerling or yukon gold potatoes with the shallots and it works just as well. Relatively easy and makes a beautiful presentation for dinner guests.
    Reply
  • MS12157780
    27 SEP, 2010
    I just made such a similar meal. I did half (3/4 lb) a pork tenderloin, but sliced first and cooked on top of the stove. Instead of rosemary, I used fresh thyme. In a different skillet I did scalloped potatoes and sliced onions and garlic. Did the same gravy and instead of carrots, steamed broccoli. Very easy, very elegant and only about 30 ish minutes to do all.
    Reply
  • yummynutz
    24 AUG, 2010
    I have received a lot of compliments every time that I have made this. Two pounds of carrots ends up not being ENOUGH after the first taste!
    Reply
  • Trudypods
    19 JAN, 2010
    Did you guys really use two pounds of carrots? Sounds like so much!
    Reply
  • tonyjr80
    6 JAN, 2010
    Made this last night, and was VERY VERY tasty! Im planning on making it for a dinner party on Friday as well! I would like to add: 1) I added cranberry's to the carrots/shallots mix in the oven. 2) mixed slightly more wine/mustard then it says in here... was a good decision 3) Added fresh ginger (graded fine into the sauce mixture) 3) Used Grey Poupon mustard (Harvest Course Ground) was GREAT!!!!!!!
    Reply
  • SweetChantal
    22 NOV, 2009
    very tasty!
    Reply
  • Halbert
    13 OCT, 2009
    I guess you just can't please everybody. It sounds absolutely delicious to me and I will make it this weekend! Carol Halbert - Atlanta
    Reply

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